Category: Sweets

It doesn’t take much to hide the fact that I am pretty much of a regular sweet tooth person, and as it turns out the more the Air Conditioning is on the more you’ll be able to hear me cry for help i search of tea, and as a firm believer of you can’t have tea without cake (I’m awful, I know), I just had to have something feed my sweet tooth need.

I would have to admit that the main reason I basically invented this little doughnut looking delight is 3 ripe bananas that were nearing their, and frugal old me just did not want to see them nana’s going to waste 🙂

What You’ll Need?

3 Ripe Bananas
200 Grams Coconut Butter
3 Tb Coconut or Almond milk
3/4 Cup Granulated Sugar
1 Tsp Baking Soda
1 Cup Almond Flour
1/4 Cup Tapioca Flour
1/4 Cup Brown Rice Flour
1 Tsp Maple Flavouring
3 Tb Maple Syrup +
100 Ml Maple Syrup
100 Grams Roughly Chopped Pecan

How To?
I was seriously amazed at how easy and smooth this all think came to be. First think you’ll want to preheat your oven to 170ºc so you wont have the hassle of actually waiting for it to heat up later (Nobody has the patience for that:))
To begin you just want to cream you coconut butter and sugar together until smooth and fluffy, then add your bananas and all your other wet ingredients and mix away.
Now on a different bowl stir all your dry and ingredients and then gently and slowly pour them under you bananaey batter on lowest speed.
prepare your cookie pan of choice, and to the spirit of the jewish new year I chose this gorgeous Doughnut shaped Cake pan and sprayed some coconut oil inside of it. Make sure you oil it up nicely or your creation will be basically annihilated by crumbling cake chunks.

If you want to make it all gorgeously pecanny toss your pecans to the bottom there to get that special shape when you take it out.
Tap it over the counter to get rid of air bubbles and put it in your oven for 25 – 30 min or until golden.
Your not done yet! Use a skewer to pinch some holes inside and ladle some of your maple syrup on top there so it’ll all be nice and mapley and toss back to the oven for 3-5 minutes and that’s it.

Just because I like all things crunchy I let the top layer crisp in the oven for another 3 minutes after flipping it up and yes, I do conquer, It was yummy as hell 🙂

News says (if you haven’t heard yet) that Oreo, that darn perfect little cookie, is vegan. And what better way to celebrate this deliciously awesome cookie but with an ice cream cake?  I know what you’re gonna say – ‘Hey Allie, an Ice cream cake made of Oreos is probably not the healthiest sugary sweet in the bunch!”, and yeah, You’re absolutely right about it.

But hey, it was a birthday cake (not my own), and what better way to splurge then someone’s birthday?  So if you’re looking for a wickedly good, healthier and a dairy-free version of an Oreo Ice Cream cake I’ve got you settled here with an awesome recipe that came up. Hope you’ll like it as much as the birthday boy did (Hint, hint – a lot!)

Vegan Oreo Ice Cream Cake

What you’ll need:

3 Cans of Coconut Milk Refrigerated Overnight ( Check for no Guar Gam in ingredients for better consistency)

100 grams of Cashews ( Soaked for at least 2 hours)

2 Vanilla Pods

1/2 cup + 2 spoons of organic cane sugar

3 Tablespoons Coconut oil

4 Packs of Oreo Cookies

How To?

While the process is fairly easy, you’ll find that most of your time is spent here for the “stripping” of the Oreos. No joke when I say it took me around an hour of sitting in front of my living room table with 30 rock reruns to finish it.

Call it what you will but for me that Oreo separation experiment was thrilling enough to continue.

It doesn’t need to be perfect and it’s not half as bad as you think it’ll be, but just don’t let too many “mistakes” get fixed using your mouth. I’ve lost way too many good men that way 🙂

Once you’re done with the Oreos it time to prepare the base of our giant Oreo Ice Cream Cake. Take all the cookie Parts, two TableSpoons of Cane Sugar, and the coconut oil and blend them all roughly in a food processor. you are looking for a nice soft texture that you can squeeze together. Once done, layer 1/2 of the mix to a round pan of your choice ( I used a 24 cm one) and set the remaining heavenly cookie mix aside.

Now, for the creamy filling, you’ll need to flip the cans of coconut cream once you take them out of the fridge and open them. The fatty creamy stuff will naturally go on top so just take that out to you’re mixing bowl and leave all the water aside (FYI, great for smoothies:)). Now add your vanilla and cane sugar and mix aside.

You aren’t done with the filling just yet though, If you really want that creamy sweet texture you’ll need one more step there. Drain your cashes and mix them up in you food processor with 1-2 Tb food coconut water (from the coconut milk can I’ve told you to save before). Add your Oreo filling and blend till you reach a smooth rich texture. Add the cashew batter to your coconut cream mix and mix on a low-speed till even.

Next step is the fun part, the preparation one ( Silent Yay :)). Evenly distribute your creamy batter on your Oreo base, and sprinkle the leftover Oreo cookie mix on top and thats it. I know its hard but try to resist it long enough to let it chill for at least two hours in the freezer before you nestle you face in it (guilty as charge :().

Have an amazing week peops!

Lots of love